Jambalaya
Intro: What's not to love about a dish you can make in one pot? You can whip up this classic Cajun dish in one cast-iron pot and it's got plenty of hearty ingredients to make it a full meal. I used half sweet sausage and half spicy sausage. Try turkey sausage for lighter fare.
Ingredients
- 1 tablespoon olive oil
- 4 chicken breast, chopped
- 2 pounds sausage, chopped
- 4 cups rice, uncooked
- 3 large yellow onions, chopped fine
- 1 bell pepper, chopped
- 5 garlic, chopped
- 2 bundles green onions, chopped
- 8 cups water
- Some salt and pepper to taste
- Some red pepper to taste
Instructions
Brown chicken and sausage in a dry French oven or cast-iron pot. Using a slotted spoon remove the meat and set aside.
Add the onions and garlic to the pot. You may need to add a little olive oil if there isn't enough grease from the sausage. Sauté until translucent.
Return the meat to the pot. Top with 8 cups water and let it stew for about 10 minutes.
Add peppers and green onions and let stew for 15 more minutes.
Add rice and seasonings and bring to a simmer. Cover and cook for 15-20 minutes until rice is fully cooked.
Take a large spoon and turn the rice over just once so that you bring the bottom to the top. Cover again. Leave over low heat until rice is tender.
Notes
Serve hot.
Time to prepare: 1 hour, 15 minutes.
Serves 4.
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